Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vinegar
- salt
Directions
Cut slices of hard boiled eggs, the yolks removed ; its place filled with Russian caviar; served on thin slices -of buttered brown bread. Garnish with water cress.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 161
"The silvery fish,
Grazing at large in meadows submarine, Fresh from the ware now cheers Our festive board." — Anon.
Fish should be dressed as soon as caught. Salt fish must be soaked eight or ten hours, with the skin side up and the water changed two or three times. Fish must not stand after being cooked, but served at once. The usual modes of cook- ing fish are broiled, baked, boiled, fried and occasionally stewed, though steaming is much superior to boiling. Very large fish are cut into slices or steaks, for frying or broiling. Bake fish slowly, basting often with butter and water. When boiling fish, by adding a little vinegar and salt to the wrater it seasons and prevents the goodness from being drawn out. Fish to be boiled should be put in boiling water and cook gently or it will break and look badly. Many put fish into a cloth or bag to boil. In frying fish the fire must be hot enough to sear the outside keeping the juices in. As soon as each side of the fish is browned the frying pan can be moved back on the range. In no way is fish more delicious or digestible than when baked, and in no way can it be more easily prepared. With the addition of a dressing or a vegeta- ble a very substantial dinner may be prepared with a minimum of attention, which solves a difficult problem when the house- wife finds her time unusually taken up during the hour be- fore dinner. Any of the larger fish in which the bones are coarse are suitable for baking, such as pickerel, cod, halibut and white fish.